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Tsoureki is a Greek brioche like bread that is commonly served for major holidays including Easter. I have been seeing tsoureki pop up around the food blogging sphere near Easter every year since I started food blogging and I have been wanting to try making it. The only that held me off for so long was that it commonly includes some ingredients that I had not come across such as mastic and mahlep. (Mastic is the crystallized resin from the mastic tree and mahlep is made from sour cherry seeds from the mahlep tree.) Since last Easter I was able to find both of these ingredients so I was all set to go!

There are many variations of tsoureki including ones with different flavouring and different toppings. One common practice around Easter is to push red eggs into the braids. Since this was my first time making tsoureki, I wanted to keep it nice and simple so I went with the basic flavourings of the mastic, mahleb and orange zest and I omitted all toppings. Several things that I found interesting about this recipe was the use of the butter, eggs and milk as most of my experience with yeast based breads so far have been pretty simple with just yeast, flour water and salt. The dough came together really easily and with the warmth that we have been having recently it rose really quickly. Braiding the bread was the hardest part, though overall it was a fun challenge and everything turned out ok.

One of the reasons that I rarely make my own bread is because freshly home made bread is so addictively good, especially when still warm from the oven. I often find myself inhaling way more than I should before it has even had an chance to cool. The tsoureki was no different! The aroma of mastic, mahlep and orange tantalized me while the bread was baking and I could barely wait for it to cool down before digging in. The tsoureki was nice and soft and moist and yet light and fluffy with a nice bit of chew to it. The flavouring was subtle, but with the amazing aroma it was simply irresistible! I had more than a few slices topped with some melting butter.

Note: You can find the mastic resin and the mahlep at a local Greek or Turkish grocery store or order them online. If you cannot find them, you can replace them with other flavours such as vanilla and or cardamom.

It looks nice but I like it a little richer. My Greek aunts had a "lower octane" one for everyday, but for Easter they upped the butter and eggs. The recipe I use has 1 1/4 c each of milk, butter and sugar. 1 pk yeast mixed with 1/4 c warm water, 8 eggs, and your choice of seasonings (but mahlep is great). There are 10- and 12-egg versions out there too. ;) Try it!

Usually in Greece, we use a special flour for Tsoureki, a pretty similar one to the enrichment wheat flour, but soft/plain works good as well. Also, mate, don't bother to put red eggs in. It's just an old tradition and it doesn't add something really special to the recipe.

I made this yesterday! But a little different recipe! But it's wonderful! Almost like it was when we were stationed in Athens many years ago! I'll pin yours too and will try your version next year! Thanks!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.